{
  "id": 531,
  "title": "Thai pork & peanut curry",
  "author": null,
  "uploaded_by": null,
  "nationality": "Thai",
  "instructions": "step 1\r\nHeat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.\r\n\r\nstep 2\r\nStir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus \u00bd can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.\r\n\r\nstep 3\r\nRemove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/snmtd61763426568.jpg",
  "ingredients": [
    {
      "name": "Vegetable Oil",
      "quantity": "1 tablespoon"
    },
    {
      "name": "Spring Onions",
      "quantity": "Bunch"
    },
    {
      "name": "Coriander",
      "quantity": "Bunch"
    },
    {
      "name": "Pork Tenderloin",
      "quantity": "400g"
    },
    {
      "name": "Thai Red Curry Paste",
      "quantity": "4 tablespoons"
    },
    {
      "name": "Peanut Butter",
      "quantity": "4 tablespoons"
    },
    {
      "name": "Brown Sugar",
      "quantity": "1 tablespoon"
    },
    {
      "name": "Soy Sauce",
      "quantity": "1 tbsp"
    },
    {
      "name": "Coconut Milk",
      "quantity": "400ml"
    },
    {
      "name": "Sweetcorn",
      "quantity": "175g"
    },
    {
      "name": "Lime",
      "quantity": "Juice of 1"
    },
    {
      "name": "Jasmine Rice",
      "quantity": "Steamed"
    }
  ]
}